Turkey Carbonara by Fuss Free Flavours

Skill Level: Easy

Nutrition Info (Per Serving)

693kcals Energy
51g Carbohydrate
41g Protein
4.7g (of which Sugar)
35g Fat
5g Fibre
17g (of which Saturated Fat)
1.4g Salt


For the lemon herbed panko breadcrumbs

15g butter
1 clove garlic, peeled and minced
30g panko breadcrumbs
handful fresh parsley, finely chopped
zest half a lemon

For the pasta

1 tbs olive oil
2 rashers bacon, finely chopped
120g leftover turkey, cubed
120g pasta, spaghetti or linguini
50g kale, stalks removed
45ml double cream
30g Parmesan or other hard Italian cheese such as Grana Padano, finely grated
2 tbsp pomegranate seeds


For the lemon herbed panko breadcrumbs

1. Melt the butter in a small frying pan, add the garlic and cook for a minute until fragrant. Add the panko breadcrumbs, parsley and lemon zest and fry for a few minutes until the breadcrumbs are a pale golden colour and crisp. Remove from the pan and set to one side.

For the pasta

1. Heat the oil in a large shallow pan, the base of a shallow casserole is ideal as it can be used to serve the pasta in.

2. Fry the bacon for a few minutes until starting to crisp, add the turkey and fry for another minute.

3. While the bacon and turkey is frying cook the pasta as per the packet instructions, two minutes before the end of cooking time scoop out a cup of the pasta cooking water.

4. Add the prepared kale to the pasta to cook, giving it a good stir and let it boil for another 2 minutes.

5. Add the cream and cheese to the turkey and bacon, then drizzle in a few tablespoons of the pasta cooking water to make a silky smooth sauce. Let this gently simmer.

6. When the pasta and kale is cooked strain, and give a really good shake to get rid of the last of the cooking water.

7. Add to the creamy turkey sauce and toss to coat the pasta and kale. If needed add a little more of the reserved pasta water. Season with salt and pepper to taste.

8. Serve topped with the pomegranate seeds and the lemon herbed panko breadcrumbs.

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